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Mango ripening - chemical and structural characterization of pectic and hemicellulosic polysaccharides.

Yashoda, H. M. and Prabha, T. N. and Tharanathan, R. N. (2005) Mango ripening - chemical and structural characterization of pectic and hemicellulosic polysaccharides. Carbohydrate Research, 340 (7). pp. 1335-1342.

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Abstract

Mango ripening is characterized by progressive depolymerization of hemicellulosic and pectic polysaccharides, with considerable loss of mannose, arabinose and galactose residues at the ripe stage. In this study, the structure and composition of hemicellulosic and pectic polysaccarides in unripe and ripe mangoes were determined by permethylation followed by GC-MS analysis, IR and 13C NMR measurements. Ripening-induced changes in the hemicellulosic and pectic polysaccharides were then elucidated.

Item Type: Article
Uncontrolled Keywords: CELLULOSES-; MANGOES-; PECTIC-SUBSTANCES; RIPENING-; COMPOSITION-; HEMICELLULOSES-; STRUCTURE-
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Nov 2008 09:13
Last Modified: 28 Dec 2011 09:52
URI: http://ir.cftri.com/id/eprint/6347

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